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Sheet Pan Chicken Pitas with Herby Ranch

A quick and delicious meal of roasted chicken and colorful veggies stuffed into pita pockets, topped with a creamy herby ranch dressing.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken and Veggies
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized strips Chicken thighs can also be used for more flavor.
  • 1 each red bell pepper, sliced Can substitute with any color bell pepper.
  • 1 each yellow bell pepper, sliced Or use a green pepper.
  • 1 each red onion, sliced Can also use a yellow or white onion.
  • 2 tbsp olive oil For roasting.
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 1 tsp dried oregano
  • 0.5 tsp cumin
  • 0.5 tsp chili flakes (optional) Adjust based on spice preference.
  • Salt and pepper, to taste
For the Herby Ranch
  • 0.5 cup mayonnaise Can substitute with Greek yogurt for a lighter version.
  • 0.5 cup sour cream or Greek yogurt Use Greek yogurt for a healthier option.
  • 2 tbsp milk To thin the dressing.
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh dill, chopped (or 1 tsp dried)
  • 1 tbsp fresh chives, chopped (or green onion)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp lemon juice or vinegar
For Serving
  • 4 each pitas (pocket or flatbread style)
  • 1 cup shredded lettuce or greens
  • 1 each tomato, sliced
  • Optional toppings: feta cheese, pickled onions, cucumber, hot sauce

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. On a large sheet pan, toss chicken, peppers, and onion with olive oil and seasonings. Spread everything out in a single layer.
Cooking
  1. Roast for 20–25 minutes, flipping halfway, until chicken is cooked through and veggies are tender.
  2. While the chicken is roasting, whisk together all the herby ranch ingredients in a bowl. Taste and adjust seasoning, adding milk to reach the desired consistency. Chill in the fridge until ready to use.
  3. Warm the pitas by wrapping in foil and heating in the oven for 5 minutes (optional).
Assembly
  1. Slice each pita in half to make pockets, or leave whole and fold.
  2. Stuff with lettuce, chicken + veggies, tomato, and optional toppings.
  3. Drizzle generously with herby ranch.

Notes

For extra flavor, experiment with different veggies and toppings. Don't forget to chill the ranch dressing for enhanced flavor.